A little background: As Mr. Leitz tells it, a Norwegian chef, Odd Ivar Solvold, spoke to him a few years ago about the need for a good nonalcoholic wine, particularly in Norway, where the penalty for drunken driving, Mr. Solvold told him, was 10 percent of one’s annual income. He wanted something that was balanced and would match his cuisine, and he offered to pay Mr. Leitz that same price he got for his conventional wines.
Mr. Leitz said he also had a personal desire for a nonalcoholic wine as heart issues were preventing him from consuming as much alcohol as had been customary for him.
How it is done: Johannes Leitz is the only wine maker, that is using their own wines, that could otherwise be used for his outstanding entry level wines, for the production of their alcohol-free wines. The winery employs an adaptation of the vacuum distillation. In this process, the wine is warmed to 29ºC. Even this low temperature allows for a very effective removal of the alcohol. At the same time valuable aromas are being protected, which help the wine maker to create a product, that is as close to wine, as possible.
Does the product still contain traces of Alcohol?
Smallest amounts; yes – which, however, have no physiological effect. They are below 0.1% vol, which is well below the average alcohol content of fruit juices (tolerance when bottling is max. 0.38% vol | claim on the label from 1.2% vol).
Where does the name EINS-ZWEI-ZERO come from?
The name comes from Leitz’s “real” entry-level Riesling – the EINS-ZWEI-DRY, a very modern, dry Rheingau Riesling.